Black Pudding Canapés I

Black Pudding Canapés I

Bored of the standard sausage rolls, vol-au-vents or cheese & pineapple on a stick as nibbles at a party. Spice your canapés up with these great ideas using black pudding.

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Black Pudding Canapés I

Serves

20 people

Difficulty

Preparation & Cooking Time

Club Summary

Bored of the standard sausage rolls, vol-au-vents or cheese & pineapple on a stick as nibbles at a party. Spice your canapés up with these great ideas using black pudding.

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Black Pudding Canapés

Pear and Blue Cheese | ‘Nutella’ on toast | Beetroot and Blue Cheese

Ingredients

Pear and Blue Cheese

1 Red Chicory, in ½cm slices
½ Red-skinned Pear, cored and diced
50g Cashel Blue, chilled
2 tbsp chopped Flatleaf Parsley
1 Tsp Olive Oil
300g Black Pudding, cut into 1½cm slices

'Nutella' on Toast by Heston Blumenthal

1 loaf Brioche*note1
350g Whipping Cream
350g Black Pudding
3g Salt
40g Gastrique, made with;
- 200g Sherry Vinegar
- 30g Caster Sugar
½ Tsp Groundnut Oil
Roasted Chopped Hazelnuts

Beetroot and Blue Cheese by Rachel Allen

4 Tbsp Olive Oil
200g Black Pudding, cut into 20 slices
1 small Baguette
100g cooked Baby Beetroot
60g Blue Cheese
10g Flatleaf Parsley

Method

Pear and Blue Cheese

  1. Put the chicory in a bowl with the pear and crumble in the cheese. Add the parsley and season with black pepper. Mix briefly.
  2. Warm the oil in a frying pan over a high heat and fry the black pudding slices for 2-3 minutes on each side. Drain on kitchen paper. Spoon 1 tbsp salad onto each. Season with pepper.

'Nutella' on Toast

  1. Using a pastry cutter, cut 20 8cm x 3cm rectangles from the Brioche (if not making your own)*1
  2. To make the gastrique, place the sherry vinegar and caster sugar in a pan over a medium-high heat and cook until around a fifth, or only 40g of liquid, is remaining.
  3. Place the whipping cream in a pan over a medium heat and allow to come to a simmer. Add the black pudding and the salt. Allow to come back to a simmer.
  4. Place the contents in a blender and blitz until smooth. Pass through a fine sieve and add gastrique and oil, and reserve.
  5. To finish, toast the brioche lightly on both sides. Spread some of the black pudding ‘Nutella’ on top and sprinkle with chopped hazelnuts to serve.

Beetroot and Blue Cheese

  1. Preheat the grill. In a frying pan, heat 2 tbsp oil on a medium heat. Add the black pudding slices; cook on both sides for 2 minutes. Drain on kitchen paper.
  2. Drizzle a little oil on each side of the bread; toast on both sides under the grill.
  3. On each toast, arrange first a piece of black pudding, then beetroot and finally a piece of cheese. Serve straight away with a sprig of parsley to garnish.

Notes

  1. Brioche
    For simplicity we've suggested you buy a ready-made Brioche loaf for this recipe. However, given this is a Heston Blumenthal recipe, you'd naturally expect him to make his own - find out how to make Heston's Brioche.
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